Classic Beef Chili
Simmer ground beef, kidney beans, tomatoes, and warm spices into a hearty one-pot chili that works well for dinner and planned leftovers.
- Prep time
- 15 min
- Cook time
- 45 min
- Total time
- 1 hr
- Servings
- 6
This home-style chili uses beans and tomatoes for a thick, spoonable bowl. American chili powder is usually a seasoning blend; pure ground chile can be much hotter. Choose a mild blend to start. A steady uncovered simmer softens the beans and concentrates the sauce, while occasional stirring keeps the bottom from catching.
Use the simmer to build a balanced chili
Brown the beef as directed and break it into manageable pieces. Once the remaining ingredients are in the pot, a gentle simmer gives the seasonings time to come together. Stir and watch the liquid level rather than letting the bottom scorch.
Taste toward the end and adjust seasoning in small amounts. Chili powders vary in heat and composition. A bowl of optional toppings lets everyone finish their own serving without making the entire pot too spicy or rich.
Troubleshooting this recipe
How can I thicken chili without changing the recipe?
Simmer uncovered for a little longer if the method allows it, stirring regularly. Remember that the chili thickens as it cools. Adding large amounts of flour directly can leave lumps and change the flavor.
Can I make a big batch for the week?
Follow the storage window in the recipe rather than assuming cooked chili keeps for a full week. Refrigerate promptly in smaller containers and freeze portions you will not use in time.
Classic Beef Chili
Serves 6 · Prep 15 min · Cook 45 min · Total 1 hr
Ingredients
Step-by-step instructions
- Heat oil in a Dutch oven over medium heat. Cook onion for 5 minutes until softened.
- Add beef and cook for 7 minutes, breaking it into small pieces, until browned and cooked to 160°F (71°C). Spoon off excess fat if needed.
- Stir in garlic, chili powder, cumin, paprika, and tomato paste. Cook for 1 minute, stirring continuously.
- Add tomatoes, beans, broth, and salt. Bring to a simmer, then reduce heat and cook uncovered for 30 to 32 minutes, stirring occasionally.
- The finished chili should be thick but easy to spoon. If it thickens too much, add a small splash of water before serving.
A few kitchen notes
- Use a heavy pot to help prevent scorching during simmering.
Ingredient substitutions
- Replace kidney beans with the same quantity of pinto beans.
Storage & reheating
Refrigerate in shallow containers within 2 hours for 4 days. Freeze for 3 months. Reheat to 165°F (74°C).
What to serve with it
Serve with cornbread and a crunchy cabbage salad.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Classic Beef Chili ahead?
Refrigerate in shallow containers within 2 hours for 4 days. Freeze for 3 months. Reheat to 165°F (74°C).
What if I can’t find an ingredient?
Replace kidney beans with the same quantity of pinto beans.
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